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Creamy Peppercorn Beef Steak 😋
Ingredients:
- 2 beef steaks (ribeye, sirloin, or filet mignon)
- 1 tbsp olive oil
- 2 tbsp butter
- 2 cloves garlic (smashed)
- 1 sprig fresh rosemary or thyme
- Salt & black pepper to taste
Peppercorn Sauce:
- 1 tbsp butter
- 1 tbsp crushed black peppercorns
- ½ cup beef broth
- ½ cup heavy cream
- 2 tbsp brandy or white wine (optional)
- ½ tsp Dijon mustard
- Salt to taste
Instructions:
1. Cook the Steak
- Pat the steaks dry and season generously with salt and black pepper.
- Heat olive oil in a pan over high heat.
- Sear the steaks for about 3-4 minutes per side (adjust based on desired doneness).
- Add butter, garlic, and rosemary/thyme to the pan. Tilt the pan slightly and spoon the melted butter over the steaks for extra flavor.
- Remove from the pan and let rest for 5 minutes.
2. Make the Peppercorn Sauce
- In the same pan, melt butter over medium heat.
- Add crushed black peppercorns and cook for 30 seconds.
- Pour in brandy/wine (if using) and let it cook off.
- Add beef broth and simmer for 2 minutes.
- Stir in Dijon mustard and heavy cream, then cook until the sauce thickens slightly.
3. Serve & Enjoy
- Slice the rested steak and drizzle with creamy peppercorn sauce.
- Serve with mashed potatoes, roasted veggies, or garlic bread.
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